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Ingredients
- 250 mL (1 cup) frozen raspberries, thawed (do not drain)
- 250 mL (1 cup) halved seedless red grapes
- 250 mL (1 cup) diced seedless watermelon
- 15 mL (1 tablespoon) maple syrup
- 125 mL (1/2 cup) light ricotta cheese
- 15 mL (1 tablespoon) powdered sugar
- 5 mL (1 teaspoon) vanilla (preferably white)
- 4 slices apple-raisin bread
- 30 mL (2 tablespoons) finely chopped fresh mint
Preparation
- Gently combine fruit and maple syrup in a bowl. Cover and refrigerate for 30 minutes to blend flavours. In a bowl, blend ricotta cheese, sugar and vanilla. Reserve.
- Toast bread slices. Spread ricotta mixture on toast and arrange on a plate. Top with drained fruit mixture and sprinkle on chopped mint. Enjoy!
Cook commentary
Serves : 4 servings
Variation:
Replace mint by orange zest.
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